Our Black Cherry Brownies are made with three types of chocolate and dotted with cherries for an indulgent and grown-up flavour
Black Cherry Brownies
Ingredients:
1 can of Princes black cherry filling sieved to separate the cherries & the sauce
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate cut into small chunks
50g milk chocolate cut into small chunks
3 large eggs
275g golden caster sugar
Cooking Instructions:
- Cut the butter & dark chocolate into small cubes and tip into a medium bowl, add the sieved cherries.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan, leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, pre heat oven to 180C/160C fan/gas 4. Line a shallow 20cm square tin with non-stick baking paper.
- Sieve the plain flour & cocoa powder into a bowl. Break the eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy. Pour the cooled chocolate mixture over the egg & sugar, then gently fold together.
- Gently fold in the flour & cocoa powder mix to the bowl of egg & chocolate mixture. Stir in the white and milk chocolate chunks until they’re dotted throughout.
- Pour the mixture into the prepared tin. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Drop small amounts of the cherry sauce onto the top of the brownie and use a skewer to create a swirl effect
- Put in the oven for 25 mins. Open the oven and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
- Leave the whole thing in the tin until completely cold – remove from the tin and cut into portions.
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